KNOTT’S 

POP-CORN BOOK 


SECOND EDITION 




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KNOTT'S 
POP-CORN BOOK 


DEDICATED TO 

THE HEALTH 

THE HAPPINESS 

THE WEALTH 


OF ALL PEOPLE 

CONTENTS: 


Pop-Corn, the Grain and its Handling 
The Popping of Corn 
Factory Planning 

The Right Way to Handle the Batch 

What to do with Corn that Does Not Pop 

Ra w Materials 

Paper and Packages 

The Cooking of Syrup 

Recipes and Formulas 

Distribution 

National Confectioners’ Association 
How to Figure Costs 
Pop-Corn Machinery 



COMPILED BY 

E, R. KNOTT 


•I 


PUBLISHED BY 

E. R. KNOTT MACHINE CO. 


BOSTON, MASSACHUSETTS 




Copyrighted, 1920 
By E. R. KNOTT 



MAR -1 1920 

§>CI.A559896 





^ /^3u7 / (j z q 




WHEN BETTER POP-CORN 
MACHINES ARE MADE 

KNOTT WILL MAKE THEM 





The Illustration in Col ors 


You see a few of the many attractive styles in which you can put 
up pop-corn made on Knott’s Pop-Corn Machines. 

The top package, a pop-corn brick, is extensively sold from Maine 
to New Jersey along the Atlantic coast at beaches and parks in summer. 

The center picture of bar pop-corn, either ground or whole, is a 
New England favorite. The top bar has the paper folded back as it is 
held while eating by biting off the bar. 

The lower left is a package of whole corn fritters or crispettes, while 
at the right is shown a crispette on top of some ground corn fritters. 

The center upper piece is called “two-fers” because it sells two 
for a penny. Jt is a New England piece. The lower center is a penny 
cake. 

These last four pieces are winter goods. 

The flavors are Molasses (yellow), Chocolate (brown), Vanilla 
(white), Checkerberry or Wintergreen (pink). 



Knott’s Pop-Corn Book 


5 


This Book has been Printed: — 


(1) Because now is the time to enter into the manufacture of 
pop-corn. 

(2) Because every district will soon have its pop-corn factory. 

(3) Because your customers will realize that only goods of local 
manufacture and high quality, under your trade-mark, are dependably 
fresh and wholesome. 

(4) Because people are buying more pop-corn than ever before. 

(5) Because the demand for pop-corn ground and whole, in squares, 
bars, fritters, etc., in New England is as substantial as the demand for 
crackers. 

(6) Because pop-corn has great possibilities. 

(7) Because pop-corn may be put before the public in many ways. 

(8) Because if one style is not salable in a certain locality there 
are enough that will be, as there are plenty of styles to choose from. 

(9) To show that you should trade-mark your goods. 

(10) To show that the “price toboggan” had better coast empty. 

(11) To give you guidance, so that no matter what may be your 
problem you may eventually achieve success. 

(12) Because pop-corn makers are scarce as compared to the 
demand for them, and it is hoped that this will assist in the training of 
capable men. 

(13) Because pop-corn made on quality builds business. 

(14) Because we want to increase the consumption of pop-corn. 

This is the kind of a book that you get properly balanced in your 

mind if you read it three times, one after the other. Even after the 
third time you will find something that you passed over without noticing 
at the other readings. 




6 


Knott’s Pop-Corn Book 


CHAPTER I 

THE WORLD-WIDE FOOD-CONFECTION 



A FTER every man, woman and child gets to know its pleasant taste 
and its food value, the world consumption of pop-corn is going to 
be something tremendous. 

Consider that pop-corn contains the whole of the 
grain, and that the grain is thoroughly cooked. It is a 
healthful, nourishing food. It is pure. It is a poor 
man’s confection and food combined. It is too pala¬ 
table for the rich man to ignore. It is considered by 
“Uncle Sam” to be such a valuable article that through 
the United States Agricultural Department, he has pub¬ 
lished two pamphlets for free distribution, Farmers’ 
Bulletins No. 553, “Pop-corn for the Home,” and No. 
554, “Pop-corn for the Market.” By permission of 
the department we avail ourselves of some of the in¬ 
formation there given. 


The ear 


Unpopped Kernels and Popped Kernels of White Rice Pop- Corn 

(With Permission of the U. S. Department of Agriculture.) 


Out of the more than twenty varieties of pop-corn you are advised 
to use \\ hite Rice, as that makes the largest popped kernel compared 
to the size of the raw kernel, and it is the most common commercial 
pop-corn. 

As it is the expanding of the moisture in pop-corn by turning into 
steam that explodes and cooks the grain, it is necessary to have the right 
quantity of moisture, about twelve per cent., and to have that moisture 
evenly distributed throughout the kernel, and the kernel otherwise in 
fit condition for popping. 

Some of the things that spoil the popping quality of corn are: 

# Seed from which the crop is raised not being acclimated to the local¬ 
ity in which it is planted. 

Other kinds of corn growing near the pop-corn. 

Picking before the pop-corn has fully ripened, or picking after the 
coming of frost. 

Not sufficient ventilation while curing. 








Knott’s Pop-Corn Book 


7 


Too much drying out; shelled corn dries out faster than corn on 
the cob. 

Shelling the corn too long before popping. 

Defects in the kernel itself. 

Damage from moths which produce weevils. 

Insufficient heat, giving poor popping results. 

You see that it is really a delicate proposition to deliver pop-corn 
to you that will give you the best results. Therefore, it is not safe for 
you to buy pop-corn of any but reliable dealers. 

Seventy pounds of ears, air-dried, constitute a bushel. 

Fifty-six pounds of shelled pop-corn make a bushel. 

One hundred pounds of ears should give eighty pounds of shelled 
pop-corn. 

There are the same number of food units in:— 

One brick of Pop-corn. 

One-hfth of a pound of Roast Beef. 

Four servings of Oatmeal. 

Four Eggs. 

One-third pound Roast Lamb. 

One pint Milk. 

To be more accurate, here is the percentage of proteid, fat, carbo¬ 
hydrates and the number of calories in one pound of each of the foods 
noted. 



Proteid 

Fat 

Carbohydrates 

Calories 

Peanuts, 

25.8 

38.6 

24.4 

2560 

Sugar, 

00 

00 

100 

1857 

Pop-corn, 

11 

11 

78 

i 

1860 

Cocoanut, 

4 

77 

19 

2800 

Raisins, 

3 

9 

88 

1600 

Oatmeal (boiled), 

18 

7 

75 

300 

Roast Beef, 

18 

82 

00 

1800 

Eggs, 

32 

68 

00 

760 

Roast Lamb, 

40 

60 

00 

900 

Milk, 

19 

52 

29 

300 



8 


Knott’s Pop-Corn Book 


This chart of manufacturing process shows at what point each in¬ 
gredient enters the batch. 

It shows the arrangement of operations. 

It shows what type of goods is the easiest to make and what takes 
the most machinery to complete. It condenses on one page the under¬ 
lying principles of pop-corn confection manufacture. 

Study it carefully. In this chart you will find the answer to your 
question of how to arrange your factory—at what point in the work a 
certain material is added to the confection. 

It shows what materials are required to manufacture pop-corn con¬ 
fection and shows what^set of machines are necessary to make a partic¬ 
ular type of corn confection. 

It shows what machines are the essential ones in the business. 




Knott’s Pop-Corn Book 


9 



Chart of Manufacturing Procedure 














































This schedule illustrates in a different way from the “Chart of Manufacturing Procedure” on page 9 what you require as an 
equipment for the manufacture of any one of the regular types of Pop-Corn Confection. 

Pop-Corn Bars, “Penny Squares and Bars” as the line is called, requires as you see by the X’s, these machines—Popper, Sifter, 
Stock Tanks, Measure, Stove, Mixer, Grinder, Press, Cutting Machine, 5 Pans—thus you get a definite list of the tools for a complete 
plant, for the particular product. 


10 


Knott’s Pop-Corn Book 


Brittle 

Sticks 

Bricks 

Penny Squares and Bars 

Biscuits, various colors and flavors 

Dodgers, various colors and flavors 

Crispettes, various colors and flavors 

Buttered Pop-Corn 

Salted Pop-Corn 


X 

X 

X 

X 

X 

X 

X 

x ! 

X 

Popper No. 2002-3 Page 19 

X 

x 

X 

X 

X 

X 

X 

X 

X 

Sifter No. 112 Page 20 

X 

X 

X 

X 

X 

X 

X 



Two Stock Tanks No. 2013-1 Page 25 

X 

X 

X 

X 

X 

X 

X 



Measure 2 qt. Graduated 










Paddle No. 1006-1 Page 41 

X 

X 

X 

X 

X 

X 

X 

X 


Stove No. 113-1 Page 25 

X 

X 

X 

X 

X 

X 

X 

X 


Mixer No. 114-2 Page 29 






X 

X 



Crispette Machine S F 3 Page 38 


X 

X 

X 

X 

X 




Grinder No. 109-1 Page 22 

X 

X 

X 

X 

X 





Press No. 110-1 Page 33 


X 

X 

X 






Cutting Machine No. Ill Page 35 
Cutting Machine No. 115 Page 37 








X 


Buttered Corn Tank No. 2019-1 

Page 41 






X 

X 



Wrapping Form Page 31 





X 





Biscuit Mould No. 2002-1 Page 31 





X 





5 Biscuit Pans No. 2007-2 Page 31 


X 








5 Stick Pans No. 2007-3 and 

Mould No. 2002-4 Page 39 



X 

X 






5 Pans No. 2007-1 Page 31 



X 






| 5 Transfer Racks No. 2022-1 Page 35 


SCHEDULE OF EQUIPMENT 

































































































































































































Knott’s Pop-Corn Book 


11 


CHAPTER II 

PROCESS OF MANUFACTURE 

Y OU, when you first tasted a delicious brittle kernel of Pop-corn, 
coated thinly with candy, you did not think of the skill attained by 
practise, the skill that was necessary in order that your piece of 
pop-corn confection might have the right amount of candy on each ker¬ 
nel of pop-corn and the kernel be of its original full-sized fluffiness. 

It is an operation that appeared to you as simple and easy of ac¬ 
complishment when you first saw it performed in the hands of an expert. 
Then when you tried it? Well, you had “An experience.” 

Y ou found that somehow the corn did not act for you the same as 
for him. 

It did just what you did not expect it to do. It formed into one 
big ball of condensed pop-corn. Or it became cold before you got it 
really mixed and you could not then mould it into confection; or instead 
of the kernels being of their natural large, fluffy nature, you probably 
found you had ground them to one-half their natural bulk. In other 
words, you found you had something to learn and you were up against 
a man’s job. No, you did not give up, but you “cleared for action,” 
or in other words you stripped off the coat from your mind as well as 
from your back and studied and tried, studied and tried, until you had 
the principles, then by practise you acquired speed. 

Pop-corn confection is made from the starting of a batch to the 
completed confection while the original heat is in that batch. A batch 
of candy is solid compared to a batch of pop-corn, so that a batch of 
candy may be held to a working temperature by keeping the batch near 
a fire, while pop-corn cannot be so handled, it must be worked in small 
batches at a speed to reach the finished confection while the original 
heat lasts. The working of candy and the heat in it has a tendency 
to turn the candy back to sugar—that is, to grain it. Candy coated pop¬ 
corn, to get the brittle, perfect confection—that is not grained—must 
be finished confection, while the candy coating is still hot. You see, 
then, the great advantage to be realized in using the quickest method. 
Knott’s machines are recognized as the best for the speed that produces 
quality. 

As one item in the process of manufacture, consider the mixing of 
the corn and candy. 

Hot air rises and cold air descends; you know that, but did you ever 
consider that it has a lot to do with your results in making pop-corn? 

You know that popped corn is light and fluffy and air passes through 
the collection of kernels easily. Think of how hot a kernel must be to 
pop and yet you know that it is hardly any time at all before the kernel 
is cold. The air surrounding the kernel is heated by the hot kernel; 
that air rises and is replaced by cooler air which in turn extracts the 
heat from the kernel and so the process continues with speed until the 
kernel is the same temperature as the air. 

You have often used the pouring of a liquid to more rapidly cool it. 
You have lifted spoonful after spoonful of coffee letting it run off the 
spoon to cool it. Did it ever occur to you that the pouring of the hot, 
boiling syrup onto the pop-corn in a mixing tank is a cooling process? 



12 


Knott’s Pop-Corn Book 



Because of hot air ascending and cool air descending, that candy that 
you would thus pour onto the pop-corn will cool at a most rapid rate 
while you are getting the candy kettle out of the way and your paddle 
down into the batch to mix the corn and candy. The doing away with 
this pouring of the candy is necessary to the production of the best 
goods. You can eliminate it by cooking the candy in a deep kettle and 
pouring the pop-corn into that, kettle on top of the candy and mixing 
the batch in that kettle. 

To coat a kernel of pop-corn with candy is not only for the purpose 
of tickling the sense of taste, but by the use of that thin covering of 
candy you keep the dampness out of the kernel. To be most effective, 
the coating must completely enclose each kernel and yet for the con¬ 
fection to be of the most delicate and brittle texture you must have 
but the least film of a coating of candy covering each kernel and every 
kernel the same as every other. To get the best results, you must use 
the one best method of manufacture. 

If without any time passing, that is, instantaneously, you could 
distribute the candy at the instant it reached the point to which you 
boil it, the candy then being at its most liquid state, if you could dis¬ 
tribute the candy thus instantly over the kernels, you would have the 
ideal thin coating of candy over each kernel of pop-corn. You would 
have the most delicious piece of confection you ever set your teeth into. 

When mixing by hand, one-half of the time is used in the down 
stroke of the paddle, which, of course, is necessary before you can make 
the up stroke, or lift the paddle to mix the corn. Yet, of course, that 







Knott’s Pop-Corn Book 


13 



uses valuable time during which the batch is cooling. A machine so 
constructed as to have a rotating paddle always under the corn to lift 
the corn up the sides of the kettle and guiding it to fall down the center 
of the kettle, such a machine uses no time in return strokes and mixes 
the batch almost instantaneously. 

At this point in our consideration of the subject, let us see what 
we have learned. 

It is best to mix the candy and pop-corn in the way that will be the 
quickest, the quickest way being to boil the candy in a deep kettle 
and mix the batch in that same kettle by the use of a pop-corn mixing 
machine. 

Now suppose you use this method for mixing the batch, what size 
batch will produce the greatest profit? 

You know with pop-corn confection, the lighter it is, the better 
it is. Of course the lighter it is the less material to the piece and the 


















14 


Knott’s Pop-Corn Book 


greater the profit. The size of batch you make has an important effect 
on the lightness of the confection. 

Candy coating of the pop-corn must be soft when the cakes are 
pressed in order to have the cake well held together when cooled. You 
are cooking above 280 degrees, so your candy must be at a high temprea- 
ture when the cakes are pressed to attain the result. At that temper¬ 
ature, the candy changes quickly from a plastic to a brittle condition. 
A batch is too large when the last of it to be moulded is too cool to pro¬ 
duce good light confection. 

The batch may be kept from cooling so fast by keeping it enclosed 
in a heated tank, but watch the results and don’t expect this to help 
much. You must have the tank open to take out the corn to fill the 
moulds and while it is open there is bound to be a rush of hot air out 
of the tank and a rush of cold air into it on the principle discussed in 
the first part of this article. This movement of air takes the heat out 
of the batch at a fast rate so that it counteracts the effect of the heating 
of the tank. 

One good way is to use the hot kettle you mix your batch in to hold 
the batch while you scoop the corn out onto the moulds. The quickest 
way if you are using a set of moulds is for you to arrange the moulds 
on the bench, make a batch just the right size, dump the batch on top 
of the moulds and fill them. Then put them through the press. This 
has the advantage of getting the corn into the moulds at once while 
the candy coating is soft. 

When the candy coating of the kernels is too cool when put in the 
moulds and pressed, the whole kernels will be broken and you will get 
so much corn into each mould that the cake will be solid, hard to bite 
into and heavy. 

You see it pays better to run small batches. Your cakes will be 
light and fluffy and therefore better liked by the consumer. Your ma¬ 
terials will make more goods. A day’s work on this plan will show the 
greatest profit. 

Consider the utensils used by this method. 

Only two kettles, so you have one on the fire while you are mixing 
in the other. You have no jacket tank to clean, to grease, with the cost 
of the grease, to heat by gas, with the cost of the gas. The use of the 
pop-corn mixing machine in this method assures the same sized cakes 
being made of less material. The same material produces at least 20 
per cent, more finished confection because of the quick and complete 
mixing. 



Knott’s Pop-Corn Book 


15 


CHAPTER III 

ARRANGEMENT OF OUTFIT 




Y OU will agree with me that unless you have your outfit arranged 
right you will be wasting steps, and that one worker will be in the 
way of another. 

The best way is to have the room arranged so that the raw corn 
starts down one side of the room and the finished goods come back on 
the other, so that the process of manufacture passes around the room in 
a continuous progress toward the shipping point. 

This sketch gives you an arrangement to consider. You should 
make your Popper and Mill Stand, Stock Tank Stand, Kettle Stirring- 
Stand and Bench so that you can move them, and thus try various 
distances and arrangements to fit the particular line of goods that be¬ 
comes your leader. 

It is just as bad to have machines too close together as to have them 
too far apart, even when arranged in good working order. In the plan 
above, room is left for barrels to stand in front of the popper, at the 
side of and in front of the mill and room for two at the Kettle Stirring 
Stand, one for whole corn and one for ground corn. 



















































16 


Knott’s Pop-Corn Book 


ALL POWER EQUIPMENT 

Several conditions of manufacture are changed as the quantity of 
production is increased. 

You should pop your corn in a separate room from the place in which 
the cooking is done. The heat from the poppers—even with the windows 
open in summer—is very uncomfortable and the escaping gas and burn¬ 
ing dust makes the air very unhealthy. Have your poppers so arranged 
that the bad air will rise and escape without disturbing the workers. 
Ordinary windows are not enough. Put a ventilator over the poppers. 
Place a hood, or canopy over your stoves connected by pipe to out¬ 
doors, so that when any syrup or molasses gets on the stove and creates 
a smoke, it will pass off without making the workers uncomfortable. 

The arrangement of your factory space as to the location of the 
doors, windows, stairs and elevator will effect your placing machinery. 

Whether you use individual motor drive, or shaft driven machines, 
will effect the arranging of your plant. 

What you intend to manufacture and what machines you buy will 
also determine how you use your floor space to the best advantage. 

Individual motor drive enables you to locate your machines to 
better manufacturing advantages. 

As your business changes in what you make, as you increase or 
change your goods and as you add more machines, you can more easily 
move machines to keep the best manufacturing arrangement. 

As to cost of operation, it is hard to say under modern conditions 
whether one way is cheaper than another. With separate motor to each 
machine, you have no overhead shafts and belts to drop oil and dust 
and compel you to locate by them. You are not liable to have your 
plant idle because the one motor is out of order, or one belt has parted, 
you can keep making something if one machine is out of order, for all the 
others will be running. 

POP-CORN POPPER 

Many manufacturers make a stand for their popper out of three- 
quarter inch gas pipe, which is fireproof, clean, simple and cheap. It is 
best to have three pipes for the popper to rest on, one across near the 
front and two across near the back. These two project to the right 
twelve inches for the shelf for mill (Stock No. 2001-lj. By the use of 
elbows, tees, flanges and piping you can make a stand to rest on the floor 
or hang from the ceiling and bring the popper to the right height for your 
barrels. When hung from the ceiling it leaves the floor clear, and in 
every way is to be preferred if you make the construction rigid. De¬ 
termine the height of the barrel you are to use under your Knott Rotary 
Sifter (Stock No. 112) and have the top of the stand for popper twelve 
and one-half inches higher than that. 

Use an iron box or barrel under the popper to catch the unpopped 
kernels. In that way you risk no fire should a blazing kernel fall into 
it. A blaze in pop-corn is easily smothered by stirring up the corn. 

You are urged to use an iron barrel under the Knott Rotary Sifter 
(Stock No. 112) to catch the siftings. 

Order your popper made ready to attach Knott’s Rotary Sifter, 
it costs no more. 



Knott’s Pop-Corn Book 


17 


To Operate Popper. 

Remove the pop-corn popper cylinder. 

Directions for Gasoline Fuel. 

See that the valves are closed. 

Use only the best gasoline. 

Do not fill the tank while the burners are lighted, nor remove the 
tank to fill it. Do not let the tank run dry. 

If gasoline burners should leak at any time at the hexagon stuffing 
box on the valve stem, tighten with pliers. Repeat this operation if 
any further trouble occurs from this source. If this doesn’t overcome 
the trouble remove the stuffing box and wrap some cotton cord or linen 
thread well saturated with common soap around the valve stem. Then 
tighten stuffing box. 

To prevent smoking up the cylinder you are recommended to use 
alcohol (denatured or wood) in generating cups; light and allow to burn 
out, then turn on gasoline and light at the perforated cone at top of 
burner; turn low. 

If you are not used to gasoline burners, get some one who knows 
how to show you. 

Directions for Gas Fuel. 

It is essential to have an uninterrupted and sufficient supply of gas. 

Do not use a rubber tube to carry gas to the popper if you can con¬ 
nect the popper directly by pipe. The tubing greatly reduces the pres¬ 
sure. Run a three-quarter-inch pipe to a small sized Popper; and an 
inch pipe to the large sized Poppers. See that the gas comes to this 
through no smaller pipe. 

Light the burner and turn low. 

The distance the pop-corn cylinder is away from the burner is 
very important. If your cylinder is too near the burner, your corn will 
be really under the heat and not in it. If the cylinder is too far away 
from the burner, the corn will be too far away from the hottest part 
of your fire. This will show by your corn being roasted instead of popped 
and by your popped kernels being small. The distance between cylin¬ 
der and the burner should be about 1 inch. This does not mean 34 inch 
or 34 inch, neither does if mean 134 inch or 1J4 inch. The pressure 
of the gas may require that you make a new adjustment of the burner 
up or down to get absolutely the best results with the gas you must use. 

To Pop the Pop-Corn. 

Make yourself thoroughly familiar with the motions of operating 
the popper with raw corn without fire before trying to pop corn. 

A power-driven machine should have the power turned on before 
the burner is lighted. This prevents the liability of your forgetting to 
keep the cylinder revolving over the fire. If the cylinder is not in motion, 
the fire will burn a hole in it or get it out of shape. 

Having oiled the shaft with heavy oil, replace the cylinder. 

Put in a scoopful of corn. 





18 


Knott’s Pop-Corn Book 



This illustrates method of placing corn in cylinder 

Turn up the fire and revolve the cylinder clockwise, eighteen or 
twenty revolutions to the minute. 

The popping should begin in one and one-half to two and one-half 
minutes. 

After the popper has been running a little while and becomes thor¬ 
oughly warmed up, popping may begin in one and one-half minutes. 

When the popping is about two-thirds completed, if you are using 
gasoline fuel, turn down the inside burner only. When gas is used 
turn the valve off about half-way. 

In case pop-corn catches fire in the cylinder, put in a scoop of raw 
corn, which will extinguish the blaze. 

After a little practice you will know from the discharging corn just 
what moment to turn the cylinder slowly backward and stop to dump 
the unpopped kernels. On the power machines you must draw the 
bolt on the crank before you can turn it backwards. 

Put in another scoopful of corn. 

Turn up the burner, and if you are using gasoline, first the outside 
and then the inside one, so that the lighting will be from the outside. 

Proceed as before. 

PEANUT CYLINDER 

This machine may be used as a peanut roaster by using a special 
peanut cylinder in place of the pop-corn cylinder. These cylinders are 
carried in stock at the factory and will fit your popper. 

To Roast Peanuts. 

Open the slide, insert the funnel and put in peanuts until the cylin¬ 
der is three-quarters full. Then close the slide; remove the pop-corn 
cylinder; light the burners; put the peanut cylinder in the machine, 
then revolve the cylinder at the same speed as the pop-corn cylinder, 
about eighteen to twenty revolutions per minute. 

Test the peanuts by running a tryer in the hole in the cylinder. 

It will require twenty to thirty minutes to roast. 

Empty the cylinder by drawing it part way out, turning it hole 
downward and swaying it back and forth. 










Knott’s Pop-Corn Book 


19 



Stock No. 2003-2. Kingery Popper: “The One Liked the Best” 

Stock No. 2003-1 Kingery No. 50, gas fuel and motor without 

blower. 

Stock No. 2003-2 Kingery No. 58, gas fuel with motor and 

blower. 

Stock No. 2003-3 Kingery No. 51, gas fuel with 24-inch pulley. 

Stock No. 2003-4 Kingery No. 250, gas fuel and motor at¬ 
tached. Nickel plated. 

Stock No. 2003-5 Kingery No. 258, gas fuel with motor and 

blower. Nickel plated. 

Stock No. 2003-6 Kingery No. 59, gas fuel, 24-inch pulley and 

blower. 

Stock No. 2003-7 Similar to No. 2003-2, but without stand. 

Stock No. 2003-8 Similar'to No. 2003-2, bnt without stand or 

motor. 

Stock No. 2003-9 Popping machine of 4 bushel per hour ca¬ 
pacity, with motor and with atmospheric 

gas burner. 

Stock No. 2003-10 Similar to No. 2003-9, but with gas burner 

and blower. 



































20 


Knott’s Pop-Corn Book 


Stock No. 2003-2. Capacity, 12 bushels per hour. Dimensions 
of body, 37 inches high, 28 inches wide, 14 inches deep; gas machine, 
18 inches deep. 

Smaller machines or machines arranged in series. 

We recommend this machine, we know it is right. 

Kingery poppers are generally used in factory production because 
of their efficiency. The best popper is Kingery No. 58, arranged with 
gas fuel, electric motor and a blower that forces air into the burner, 
which mixing with the gas gives a much cleaner, hotter fire with less 
gas. A fire that pops corn into larger kernels, pops a larger per cent, 
of the corn and does it in a shorter time. 

SIFTER \ 

About fifty, more or less, of unpopped kernels will be blown out by 
the popping corn or carried out with it at each popping. 

These must be sifted out of the popped corn before you make up 
your confection. You do not want to bite down on a hard kernel and 
break a tooth, so that it is necessary for you to make certain that every 
hard kernel is eliminated. 

The pop-corn cannot get by without being sifted and every hard 
kernel is taken out. 

The screen does not clog because it turns over twenty times a 
minute. No pop-corn kernels are broken, as the pop-corn tumbles over 
and over in a veritable cascade seven times in passing from the hopper 
through the cylinder. 

By a long series of. experiments the construction was determined 
that positively took out every hard kernel. 



Stock No. 112. Model C 

(Patent applied for) 






Knott’s Pop-Corn Book 


21 


With the sifter and driving parts as shown on page 20 you receive 
drills and tap for bit-stock so you may put up the machine yourself 
by following the direction sheet. 

Screen 12 inches in diameter by 19 inches long with baffle plates 
that compel the corn to travel in a cascade over 21 feet of screen before 
it gets out, the pop-corn tumbling over itself so there is nothing to 
break it up. 

Built on cast iron frame, rigid construction, cannot clog, ample 
capacity, cannot choke, does not break up pop-corn, you can take it 
away and put it back while popper is running. 

Ample capacity to handle pop-corn from large popper. 

Siftings must all fall inside of your barrel whether it be 18 inches or 
21 inches in diameter. 

The power it takes is so small you need not think of it. 

Stock No. 112 Knott’s Rotary Pop-corn Sifter with driving 

parts complete. 

GRINDING POP-CORN 

Grinding pop-corn is not the same as crushing raw grain. Pop¬ 
corn should be torn apart when it is ground and not mashed, as it is the 
fluffy, light texture you desire to maintain. 

Knott’s Mills (Stock No. 2001 and Stock No. 109) accomplish the 
same work in different ways, but the former is of disc construction and 
the latter of the cylinder type. The former is slower but uses much 
less power. 

In case of Mill, Stock No. 2001-1 (see page 24), which is power- 
driven, the construction is such that it will make no great difference 
whether the pop-corn is put in before or after the mill is started. 

Adjustment is made by the thumb screw in the hub of the pulley. 
Turning in causes the mill to grind finer. 

In case the pop-corn does not feed in the hopper a stick run down 
in the Hopper (Stock No. 2020-1) or a common knife stuck in between 
the machine and the Hopper will cause the machine to start grinding 
again. 

Hopper (Stock No. 2020) for this mill holds a bushel of pop-corn. 

Knott’s Grinder, Stock No. 109 is the machine for efficient work. 
Every last bit of pop-corn put in the hopper will be ground without 
attention. 

Never open the slide to let the pop-corn to the grinder until after 
the power is on. If the power is put on after the pop-corn is let into the 
machine it will choke, in which case you will have to shut the slide 
and turn the machine over by hand to clear it. 

Adjustment is made by the thumb screw on the side of the machine. 
Screwing it in causes finer grinding. By tightening up the lock nut on 
the adjusting screw you lock the adjustment. 




22 


Knott’s Pop-Corn Book 



Stock No. 109-1 


,h = T h» ^ 

, Us ? thl * g r ' n der with legs to straddle a barrel and hopper that 
holds a barrel of pop-corn and place on the stand by the side of the grinder 

No 2 e oT 6 - C n m 0 N 0 o r | O 016 U 12 endOSed tyPe St ° Ck N °- 2016 ' 5 ’ No ' 2016 - 6 . 











Knott’s Pop-Corn Book 


23 




Stock No. 109-4—Knott’s Pop-Corn Grinder 

Showing stationary burr in position for grinding. 


Your pop-corn is 
pulled apart — not 
mashed. Adjust¬ 
able; no dust. Uni¬ 
form grinding. All 
metal. Will last a 
lifetime. Large 
quantity capacity. 


The inter¬ 
changeable 
burrs that 
do the 
work. 


Stock No. 109-4—Knott’s Pop-Corn Grinder 

This shows the stationary burrs swung out to drop out nails or gravel, 
without changing the grinding adjustment. 


CAPACITY 

POWER 

SPEED 

PULLEY 

MEASUREMENTS 

THROAT 

WEIGHT 

10 bbls. per hour 

H, P. 

500R.P.M. 

7" x 2" 

114"x164"x 10" 

7i x 14 

75 lbs. 





































24 


Knott’s Pop-Corn Book 


Use our motors either Stock No. 2016-5, or No. 2016-6, or No. 2006- 
11, or No. 2016-12. 

Stock No. 109-1 Knott’s Pop-corn Grinder with legs to strad¬ 
dle a barrel and galvanized iron hopper 
of one barrel capacity.. 

Stock No. 109-2 Knott’s Pop-corn Grinder with hopper, 

without legs. 

Stock No. 109-3 Knott’s Pop-corn Grinder with legs, without 

hopper. 

Stock No. 109-4 Knitt’s Pop-corn Grinder without legs or 

hopper . 

Stock No. 109-10 Revolving Burrs, each section. 

Stock No. 109-11 Stationary Burrs, each section. 



Stock No. 2001-1 
Knott’s Pop-Corn Mill 

Your pop-corn is pulled apart—not mashed. Adjustable. No 
dust. Uniform grinding. All metal. Will last a lifetime. Small 
quantity capacity. 


CAPACITY 

POWER 

SPEED 

PULLEY 

MEASUREMENTS 

THROAT 

WEIGHT 

2 bbls. per hour 

1-6 H.P. 

500R.P.M. 

7xlK 

12" > 81" X 171" 

X 

45 lbs. 


May be driven with one of our Stock No. 2016-1, or No. 2106-2, 
or No. 2016-7, or No. 2016-8 electric motors. 

Stock No. 2001-1 Knott’s Pop-corn Mill with 7-inch pulley 

for lj^-inch flat belt. 

Stock No. 2001-2 Knott’s Pop-corn Mill with hand crank. 

Stock No. 2020-1 Hopper of galvanized iron of 1 bushel ca¬ 
pacity for Knott’s Pop-corn Mill. 


For greater output consider our Stock No. 109 Mill. 


































Knott’s Pop-Corn Book 


25 



Stock No. 2013-1 

Knott’s Molasses and Syrup Tanks 

The time saver, clean way, heavy sheet steel, with steel band top 
and bottom, electric welded, galvanized after manufacture; Stebbins’ 
side-opening molasses gate, screwed in; 14 inches in diameter and 17 
inches deep. 

Stock No. 2013-1 Knott’s Stock Tank galvanized. 

You make the stand so your two quart measure (Stock No. 
2010-1) may be stood on a shelf under the gate, thus giving clean, 
quick method of filling measure. 

One tank is for the purpose of holding molasses and the other you 
should have for syrup made by melting, just bringing to a boil your 
sugar and corn syrup in the proportions the recipes you are using call 
for. Use a thermometer and see that it registers 220 degrees, no more or 
less. 

Placing the syrup right off the stove in the covered tank causes it 
to hold the heat so as you draw it for each batch, you start each batch 
with hot syrup, which saves time in cooking and accuracy in measuring, 
aids much toward uniform products. 



Stock No. 113-1 
Knott’s Pop-Corn Stove 

Stove top of seven rings, drum of heavy sheet steel, with steel band 
top and bottom. 

Burners of ample capacity and interchangeable. 

19 inches in diameter, 25 inches high and weighs 57 pounds. 

Stock No. 113-1 Knott’s Pop-corn Gas Stove. 

Stock No. 113-2 Knott’s Pop-corn Gasoline Stove. 

Stock No. 113-3 Knott’s Pop-corn Gas Stove with Electric blower. 










26 


Knott’s Pop-Corn Book 


The Knott Pop-corn Stove is made to be used especially with the 
Knott Pop-corn Kettle (Stock No. 2004-2) which fits into just the right 
position so that the fire may boil the syrup for a batch in a few minutes. 

These stoves ate made so that if you want the other fuel burner 
you can get it from us and put it in by the aid of a screw-driver. 

Read the directions under Pop-corn Popper for generating the gaso¬ 
line burners and follow them in using gasoline stoves. 

The gas stove burner you can regulate for air supply and for gas. 
This burner is a special one which we recommend because the heat is 
drawn to the center in a revolving shape like a whirlwind, concentrating 
the heat on the bottom of the kettle where you want it. 

The Electric Blower Stove gives a much hotter fire and the cost of 
running it is small. 



Stock No. 2004-2 
Knott’s Pop-Corn Kettle 

Copper kettle, 19 inches in diameter by 17 inches deep, with single 
grip handles. 

Special sizes. If you want them tell us. 

Made light for lifting, but especially strong and durable to stand 
the stirring of pop-corn. 

Weight about 143/2 pounds. 

Knott’s kettle is the right one to use for all around factory pop¬ 
corn work. It is the style used in the pop-corn factories of New Eng¬ 
land, because they find this method requires the least labor and because 
it uses less candy to cover the corn. It enables you to cook the candy 
higher than other methods and thus increases the keeping quality of 
the pop-corn confection. 

You boil your syrup in this kettle. Because you are boiling for 
each batch less than a gallon of stock, it is not convenient when working 
fast to use a thermometer. Pop-corn makers use one of four tests, 
according to their experience in the business. 1.—The so-called “ water 
test,” half a teaspoonful of syrup dropped in cold water. 2.—The test 
by the color of the syrup. 3.—The test by how it leaves the paddle when 
scooped up on it. It will string off or come off in lumps, so called “rag¬ 
ging off the paddle.” 4.—A test by the steam or smoke which rises 
from the kettle. 

You are advised to get a confectioner’s thermometer and make 
the other tests at the same time you use the thermometer, doing it with 
syrup over a slow fire and in that way learn how the syrup you finally 
determine to use will act at the temperature you require. 



Knott’s Pop-Corn Book 


27 


Practical experience is the one way to learn. Do not expect to 
make a good batch the first time nor the third time, but you need have 
no discouragement if you have not reached perfect results on your 
twelfth batch. 

In beginning, you are likely to cook candy too high to be easily 
worked into shape. 

Efficient pop-corn making is not to be learned very easily; it comes 
with practice. 

\\ hen you are running on one kind of pop-corn as a specialty so 
that you want to get out one batch after another as fast as possible, it 
is well to use two fires and two kettles. One kettle with syrup may be 
warming up while you are boiling the other. 

You will find it well to use a cover on your kettle, part of the time, 
one of Stock No. 2005-1, or one that you can make yourself out of thin 
wood. The object is to let the condensing steam run down and thus 
clean the sides of the kettle. 

Copper or wood covers are best, an iron cover rusts out quickly. 

Stock No. 2005-1 Copper Steaming Cover for kettle.! . 

Stock No. 2005-2 Nickeled Copper Steaming Cover for kettle. 

These covers will last you a long time because they are of heavy 
material and handle riveted with copper rivets. 

STIRRING STAND 

Take the kettle off of the fire and set it in your stirring stand. The 
stirring stand may be made of a band of iron supported on three or four 
angle iron legs, or you can cut off a barrel to fit your height and use that 
as a stirring stand. Put some stones or sand in the bottom to steady it. 

Stirring pop-corn is not as easy as it looks. A beginner’s courage 
is tested sometimes by giving him a batch to stir in which there is no 
grease. He makes no start at all. Again he may be tried on a winter- 
green-flavored batch with an extra dose of flavor. His eyes run so with 
water that usually he does not finish the batch. 

Try this plan: Put the corn in the kettle, then with your left hand 
on the middle of the paddle (Stock No. 2006-1) and your right hand over 
the end, make strokes down against the side of the kettle and up through 
the middle of the batch, at the same time walking around the kettle. 
Efficient stirring will come with practice. 

Stir the pop-corn quickly, but have the batch light, not soggy. 

MACHINE MIXING OF POP-CORN AND CANDY 

The use of the Knott Pop-Corn Mixing Machine has been well 
considered and yet the mechanical mixing of pop-corn cannot be em¬ 
phasized too much. 

Many failures in the pop-corn confection business are due to poor 
mixing. Soggy confection, “hot spot,” that is spots in the confection 
where there is much more candy than anywhere else. Uneven appear¬ 
ance and texture to the confection, due to slow mixing. 

See that you make the best, and only by using Knott’s Pop-Corn 
Mixing Machine can the best be made. 








28 


Knott’s Pop-Corn Book 


You must realize that a dough mixer is not a cake mixer, is not an 
egg beater, is not a concrete mixer, is not a pop-corn mixer. 

You know the materials are not alike and the result wanted in each 
case is different. 

You see why you should use a machine specially developed for 
pop-corn, to distribute the hot syrup quickly and evenly over the pop¬ 
corn and give a light fluffy mixture. 

Knott’s Pop-Corn Mixing Machine is made specially for Pop-corn, 
to give the result you want. 

Use this method for quality and economy. Mix your Pop-corn in 
the hot kettle, in which you have just boiled your syrup, and use Knott’s 
Pop-corn Mixing Machine. 

You mix all kinds of pop-corn on this machine better than it can 
be done any other way. 

Whole pop-corn is mixed without breaking the kernels. 

Goods are mixed up light, fluffy, thoroughly, evenly. 

You distribute the syrup so quickly over the pop-corn that you can 
cook it higher. 

The goods eat better. 

Economy. 

You do away with hand mixing entirely. 

Make more goods with less labor. 

Not so many containers. 

The cook makes no difference. 

You get more cakes from the same batch; that is, you save in any 
case more than fourteen per cent, on your bills for material. 

Stirs a bushel of pop-corn without throwing any out of the kettle. 

Mixes different kinds of batches without any change of adjustment 
of either paddles, or speed. 

Nothing to wear the kettles. 

So quickly is the syrup distributed that it takes less syrup to cover 
the pop-corn. 



Knott's Pop-Corn Book 


29 





Patented Nov. 4, 1919, No. 1320766 


Stock No. 114-2 

KNOTT’S POP-CORN STIRRING OR MIXING MACHINE 


CAPACITY 

POWER 

SPEED 

BELT 

MEASUREMENT 

WEIGHT 

One bushel 

HH.P. 

Pulley 500 R.P.M. 
Paddle 125 R.P.M. 

2" Belt 
7" dia. 
Pulley 

9 ft. of Head Room 
24" wide 

43" deep 

700 lbs. net 

800 lbs. crated 


Stock No. 114-1. Knott’s Pop-corn Mixing Machine 
with two Stock No. 2004-2 Kettles. 

Stock No. 114-2. Knott’s Pop-corn Mixing Machine with 
motor attached, with two Stock No. 2004-2 Kettles. 
































30 


Knott’s Pop-Corn Book 


DUMPING BATCH 






Showing the easy way 

In regard to swinging the kettle to dump the batch. Pop-corn 
kettle (Stock No. 2004-2) is not heavy, weighing but fourteen and one- 
half pounds, and with the pop-corn batch in it. it weighs but a few pounds 
more. The kettle is swung away from the face thus: take hold of the 
two handles, swing the kettle underneath from left to right, upward, 
still keeping the left hand away from yourself and the right hand near 
you, until the kettle is more than half-way up. Then hold the two 
handles the same distance away from you. That rotates the kettle 
upon its center axis while you are swinging up the rest of the way to 
the top position, at which you stop to dump the batch. You will notice 
by this motion that the kettle bottom comes nowhere near your face. 
During the swinging you are moving the kettle so that when you stop 
the batch falls out right upon the bench or machine just where you want it. 

The first two or three times you try this feat, all the pop-corn may 
not go where you want it, but after that you will have no difficulty. 

PANS. STOCK No. 2007-1 

You see, in making square corn-cakes, bricks or bars, there are 
three operations: panning, pressing and cutting; each quickly performed, 
but the tools used must be right in detail in their dimensions or the 
greatest difficulty will be experienced, even to the point that you will 
not be able to make the goods at all. 

The kettle of pop-corn, all stirred, yet hot, is dumped into the 
pans arranged together on the bench. You pan the corn evenly and 
quickly by hand. Now turn each pan of corn upside down on the bench. 
Take off the pan and slip it under the pop-corn. The pop-corn is then 
in the pan bottom-side up so as to present a more even surface to the 
pressing plate in the press. 







Knott’s Pop-Corn Book 


31 


Stock No. 2007-1 pans are the right size for you to pan the corn, 
by moving your two hands toward you across the pan, with a side motion 
of your wrists, leaving an even pan of corn and taking to the next pan 
whatever surplus comes over in your hands. This is certainly the quick¬ 
est pan to use. 

These pans are made from heavy 
galvanized sheet steel with heavy 
wired rim. The clearance of the 
sides is right. This is the pan that 
will stand considerable usage. 

Stock No. 2007-1 

KNOTT’S POP-CORN PANS 

Stock No. 2007-1 Measurement inside on bottom, 10 inches by 

9 inches, Pop-corn Pan. 

Stock No. 2007-2 12 inches by 18 inches, Pop-corn Pan. 

Special sizes at your request. 

CRISPETTE WRAPPING FORM. STOCK No. 2018-1 

Place a paper wrapper across the top of the 
form and put the crispettes, four, five or six, in the 
paper into the form. Bring the paper together 
over the corn, fold it a couple of times, then tuck 
down the ends, fold them in and crease the bottom 
to hold them. See illustration in colors. 




CRISPETTE OR ROUND CAKE MOULDS FOR HAND PRESS 

Arrange moulds side by side on bench, dump your mixed batch on 
the moulds, fill the moulds with the corn. Slide moulds under the 
press. The number of moulds used for each batch is determined by 
the space you have to work in and the quantity you want to make. 



Stock No. 2002-3 Crispette Round Cake Moulds and Plunger 

for hand press. 















32 


Knott’s Pop-Corn Book 



KNOTT’S POP-CORN HAND PRESS 

Stock No. 110-2 with screws for fastening to the bench, and plate 

for pan work. 

This hand press is rugged, simple and efficient. 

You bolt it to a bench with the arch twenty inches from the front 
edge of the bench. Slip in the plate for pan work, and fasten it in place 
by means of cap screw. Slide a pan under and screw down plate into 
pan. This locates the pan so that you can bring against it the three 
guides, two sides and back; tighten them in place so that you can slide 
the pan in between them and bring the press down without danger of 
the plate coming down on the edge of pan. 

Do not press your pop-corn too solid; it does not eat as well and 
takes more stock per box. 

Put the three sets of round cake plungers on the press cross-bar, 
locating them by putting the mould plate under the press and fastening 
them by tightening the cap screws. Adjust and clamp the guides each 
side and at the back of mould plate, so that when you fill it you can slide 
it in and bring the plungers down without their striking on the edges. 

You may put a block under each end of the press cross-bar against 
the inside of the arch as a stop to regulate the thickness of your cakes. 

Three plunger castings are made with small cap-screws to fasten 
them on top of the bench. 

Use them to push the cakes out of the mould plate, by pushing 
this plate down over them. 
















Knott’s Pop-Corn Book 


33 



Stock No. 110-1 

Knott’s Pop-Corn Press. 

The press that does not hesitate. 


PULLEY 

BELT 

SPEED 

POWER 

WEIGHT 

7 inches 

2-inch hat 

500 R.P.M. 

H.P. 

350 lbs. 































34 


Knott’s Pop-Corn Book 


KNOTT’S POP-CORN POWER PRESS 

You will find this press is durable and easily operated. It is ad¬ 
justable as to thickness of cake from zero inches to two inches. 

The press is started and stopped by the treadle on the floor; put¬ 
ting down your foot starts the press, lifting your foot stops it. A posi¬ 
tive lock is arranged so that when the treadle is released the machine 
locks against operation, preventing accidents. 

Power press may be driven by our motor (Stock No. 2016-13, No. 
2016-14, No. 2016-15, or No. 2016-16.) 

Speed, twenty-five strokes per minute. 

Capacity. It will take our 16 x 9-inch or 18 x 12-inch pans of pop¬ 
corn and press the corn without hesitating. 

Stock No. 110 Power Press with foot trip, one plate 16 x 9 

inches, and adjustable guides. 

Stock No. 2002-1 Plate for “Twofors,” 12 x 18 inches, with fins 

to cut pan of corn into 56 pieces. Made 
of special non-sticking metal. 

Stock No. 2002-2 Press casting for holding “Twofors” plate 

or Pressing Pans 12 x 18. 

Stock No. 2008-1 

KNOTT’S POP-CORN CUTTING RACK 

These are the very best style of hand cutting 
rack you can use, made of maple. Nickel- 
plated handle on straight edge. This rack is 
made to stay in shape and give long service. 

Stock No. 2008-1 Rack, to match pan 16 inches by 9 inches for 

cutting package corn. 

Special racks for bars, squares, etc. 

Prices at your request. 

On the bench, about two feet to the right of the press, fasten a 
board two feet long to the edge, letting it project an inch above the 
bench. 

Place your cutting rack frame against this board on the bench 
with the bottom board in it and the end toward you. 

Take the pan of pressed corn, and turn it upside down on the bench 
between the press and this cutting rack. A sharp rap will drop the 
corn out of the pan. 

Lift this sheet of corn, put the back end into the cutting rack, bend 
the sheet into a bow shape so that the front end will go into the rack. 
Then press down the center. 

Hold the straight edge by the handle in the left hand and draw 
quickly a well sharpened knife (Stock No. 2009-1) toward you along the 
straight edge to make the cut, passing it through the slots in the sides 
of the rack. To cut the other way, turn the rack around. 










Knott’s Pop-Corn Book 


35 


To remove the pop-corn from the rack, lift up the rack frame, leav¬ 
ing the bottom board. The corn will fit tight enough to be lifted with 
the frame. Set the frame down on the bench to the right. Place your 
right hand on the pop-corn and lift off the rack with your left hand. 

KNOTT’S POP-CORN BRICK AND BAR CUTTING MACHINE 



Stock No. Ill 



TRANSFER RACK STOCK No. 2022-1 

Showing cutting rack with transfer rack on it and showing transfer rack 

separate 

Stock No. 111-1 Knott’s Pop-Corn Brick and Bar Cutting 

Machine for 16 x 9-inch pans with one cutting rack. 

Stock No. 2017-1 Extra Rack for cutting 16 x 9-inch pans of 

pop-corn... 

Stock No. 2022-1 Transfer Rack for cutting machine. 


















36 


Knott’s Pop-Corn Book 


Special Cutting Racks for cutting 16 x 9-inch pans into any size 
cakes made to order. 

This gives the pop-corn brick finished for wrapping, five cakes of 
different flavors all cut together, making a much better package than 
hand cutting. 

Cuts five sheets in the time it takes to cut one by hand. Pushes 
five sheets out of rack in one-eighth time that it takes to push five sheets 
out of hand cutting rack and register one on top of the other for bricks. 

Does away with the hand tiring work of cutting with a knife. 

Cut your corn with machine accuracy. 

Save seventy-five per cent, of your cutting labor. 

Increase output per day of pop-corn bricks one hundred per cent. 

Drive this by belting from overhead or from motor under the bench. 
Made with tight and loose pulleys and belt shipper. 


MEASUREMENTS 

PULLEY 

BELT 

SPEED 

POWER 

WEIGHT 

63 in. x 27 in. plus 
overhang of 18 in. 

12 in. 

2 l /2 in. flat 

500 R.P.M. 

1 H.P. 

450 lbs. 


In the making of assorted flavor bricks of pop-corn, you run five 
batches and fill five pans out of each batch. 

First batch, white, vanilla flavor. Second batch, molasses. Third 
batch, chocolate. Fourth batch, molasses. Fifth batch, pink with winter- 
green flavor. 

You use five transfer racks and put them in a row on the bench. Turn 
a pressed pan of corn right from the press upside down on the table to 
get out the sheet of corn; take the sheet of corn and put it in the transfer 
rack by putting the back end down first, bend sheet in the middle, 
put the front end down and then press down the middle. You have 
five sheets, or pans from a batch; put one in each transfer rack. Do the 
same with each of the five batches. Sheets being made each one inch 
thick, the transfer racks will be just filled. 

Place a full transfer rack of pop-corn in place on the cutting rack 
and push the pop-corn down into the cutting rack. Remove the transfer 
rack. Now run the full cutting rack of pop-corn under the knife in the 
cutting machine. 

The push-out stand should be placed conveniently on the bench, 
so that you put the cutting rack of cut pop-corn on this push-out stand. 
As the rack goes down over the stand, the bottom board goes up with 
the corn on it, so it may be lifted off and the corn slid off onto the pack¬ 
ing table. 

















Knott’s Pop-Corn Book 


37 



Stock No. 115 


In the manufacture of penny-pop-corn, it is good to cut them one 
sheet at a time, then when the goods have become cold pack them. It 
is necessary to cut them while warm. When the sheets are piled up and 
cut together as in the Brick and Bar cutting machine, Stock No. Ill, 
they stick together and in the case of the assorted brick, that is just what 
is wanted. When cutting penny goods, the cakes are wanted separated. 

This machine cuts one sheet at a time, but at many times the speed 
of hand cutting. The sheet is put in the rack and passed through one 
way, cutting the corn in strips, then the rack is turned and passed through 
the second part of the machine, which completes the cutting by severing 
the strips into blocks. 

You arrange this machine on your bench in the position as above 
in the picture. It is best to drive it from a motor on the bench by a 
chain, but it may be driven from a shaft overhead by belt. 


MEASUREMENTS 

PULLEY 

BELT 

SPEED 

POWER 

WEIGHT 

48" x80" 

5" 

2" 

500 R.P.M. 

1 + 1 H.P. 

200 lbs. 


Machine complete with 5 racks as shown, may be made to handle 
sheets of corn 12 inches x 18 inches, Stock No. 2007-2-inch pans, and cut 
the corn 2, 3, 4, 5 or 6 divisions on the 12-inch side and 2, 3, 4, 5, 6, 7 or 
8 divisions on the 18-inch side. You see a large variety of sizes are pos¬ 
sible by having racks for each. 

The machine may be made to cut 9 x 16 sheets, pan 2007-1. 

Stock No. 115-1 Knott’s Two Way Cutting Machine, with two 

1 H.P. motors, one to drive each set of knives. 

Stock No. 115-2 Knott’s Two Way Cutting Machine, with 

countershafts for belt drive. 




























38 


Knott’s Pop-Corn Book 


SELF-FILLING CORN CAKE MACHINE 



S. F. 3 Machine Making Crispettes 

Driven by one-horse motor, then no belt is in the way. 

S. F. 3 Machine makes three crispettes at a stroke, 50 strokes per 
minute, 150 cakes per minute, 2 5-16 inch diameter cakes with the 
thickness of cake adjustable. 

S. F. 6 Machine makes six crispettes at a stroke, 50 strokes per 
minute, 300 cakes per minute, 2 5-16 inch diameter cakes with the thick¬ 
ness of cake adjustable. 

Specify what electricity your motor should be and how long you 
want the conveyor. 20 feet is good length. 

You see at last we have a machine that will make the mixed corn 
into cakes faster than you can get the batches to it. No longer need 
you blister your hands filling corn into moulds and make your cakes 
too solid, or have the batch get cold before all are moulded. As the name 
says, this machine is a “self filling” machine. You simply place the 
freshly mixed corn in the hopper on the feed rolls and the machine lays 
the finished cakes on the conveyor. 

Not alone is this machine making in many places the round whole 
corn fritters, but it works well on ground pop-corn. 















Knott’s Pop-Corn Book 


39 


It is made up special for cakes of square and oblong shape. It is 
also used in putting out strips of corn marked to be broken into penny 
pieces. In fact new applications of this machine are being found con¬ 
stantly. Even a ball of pop-corn is one of the products this machine 
can be made to produce. 

With this automatic means of moulding corn, you can now make at 
a profit small and thin cakes of corn that could not be made by hand. 

BRITTLE BITTS 



The Dainty Pop-Corn Confection 


Vanilla Brittle Bitts Orange Brittle Bitts 

Chocolate Brittle Bitts Lime Brittle Bitts 

Wintergreen Brittle Bitts Sassafras Brittle Bitts 

Molasses Brittle Bitts 



Moulds for Making Brittle Bitts 


Stock No. 2007-3 Pans for Brittle Bitts.. 

Stock No. 2002-4 Pressing Plate for Brittle Bitts 
Special Racks for cutting Brittle Bitts. 







40 


Knott’s Pop-Corn Book 


YOU make Brittle Bitts 

Use formula No. 5 on page 51 of Knott’s Pop-Corn Book for the 
syrup in your stock tank. 

To make a batch to fill five pans, Stock No. 1007-1 for half round 
shape, try 1J4 quarts stock and % peck of Ground Pop-Corn, then vary 
the proportions the next time to suit you. 

To make a batch to fill five pans Stock No. 1007-3 for round 
shape, try 23^ quarts stock and 1^ pecks of Ground Pop-Corn, then 
vary the proportions the next time to suit you. 

Each pressed sheet of Brittle Bitts is 9 inches wide by 16 inches 
long and composed of 12 sticks 16 inches long. 

You may cut them into any length that will divide into 16 inches 
without waste. Thus, you cut 16 pieces 1 inch long, or 4 pieces 4 inches 
long. 

You can break them apart so as to have each cake made up of 
two sticks, three sticks or four sticks without waste. 

The mechanical handling of sheet Pop-Corn is well described else¬ 
where in Knott’s Pop-Corn Book. 

Popping, Page 6; Sifting, Page 20; Grinding, Page 21; Boiling, 
Page 48; Mixing, Page 28; Panning, Page 30; Pressing, Page 34; Cut¬ 
ting, Page 34. Look at index, Page 60. 

You Sell Brittle Bitts 

Put up in quarters, halves, pound boxes. 

Put up in glass front boxes same as crackers. 

Pack in 10-pound boxes same as crackers. 

Price 50 cents per pound. 

You Display a Placard 

BRITTLE BITTS 


Take home a pound to eat with your apple sauce. 

Eat Brittle Bitts with ice-cream. 

Take Brittle Bitts as a lunch on an outing. 

Munch Brittle Bitts while you read the evening paper. 
Eat Molasses Brittle Bitts with milk for breakfast. 



Knott’s Pop-Corn Book 


41 



Stock No. 2019-1 


Knott’s Counter-high Buttered Pop-Corn Tank 

Water jacketed, gas burner, galvanized sheet steel. 

Retail business where buttered pop-corn is sold fast must handle 
the making in the way to produce the best buttered pop-corn at the 
lowest price for materials. 

Make by recipe on page 49. Mix on Knott’s Pop-corn Mixing 
Machine and sell from the buttered corn tank where the buttered corn 
is kept hot by the hot water jacket. 

From the time the kettle comes off of the fire to the time the corn 
is buttered ready for customers, is twelve (12) seconds. That is why 
this method makes the best, every kernel of pop-corn has a drop of 
butter on it. Delicious, why, you cannot refuse coming back for more. 



Stock No. 2006-1 


Stock No. 2006-1 Knott’s Pop-corn Stirring Paddle, 36 inches long. 

This paddle is turned and finished from one piece of stock of straight 
and close grain. Made to our special design, you will find it will take less 
strokes to mix your batch than is possible with any other. 



Stock No. 2009-1 


Stock No. 2009-1 Knott’s Pop-corn Knife. 

This is the knife to use with racks (Stock No. 2008-1) for cutting 
the corn into Bricks, Bars, etc. 

It is a quality product. Hand forged from the best grade of cast 
steel, hand ground and carefully tempered. 
















































































































































42 


Knott’s Pop-Corn Book 



Stock No. 2016-7 

Individual Motor Drive is the most flexible and economical method 
of driving pop-corn machines. No shafting, no belts, no dirt or grease. 

We have found by experience that this type of motor can be relied 
on at all times. Cheaper motors may be bought, but they are not cheap 
to run. Here are the motors you should have: 

Stock No. 2016-1 i H.P. 1700 R.P.M. 115 v. D.C. 

Stock No. 2016-2 J H.P. 1700 R.P.M. 230 v. D.C. 

Stock No. 2016-3 H H.P. 1700 R.P.M. 115 v. D.C. 

Stock No. 2016-4 M H.P. 1700 R.P.M. 230 v. D.C. 

Stock No. 2016-5 3^ H.P. 1700 R.P.M. 115 v. D.C. 

Stock No. 2016-6 3^2 H.P. 1700 R.P.M. 230 v. D.C. 

Stock No. 2016-13 1 H.P. 1700 R.P.M. 115 v. D.C. 

Stock No. 2016-14 1 H.P. 1700 R.P.M. 230 v. D.C. 

Stock No. 2016-7 -J H.P. 1800 R.P.M. 110 v. 60 cy. 1 phase A.C. 

Stock No. 2016-8 -j- H.P. 1800 R.P.M. 220 v. 60 cy. 1 phase A.C. 

Stock No. 2016-9 MH.P. 1800 R.P.M. 110 v. 60 cy. 1 phase A.C. 

Stock No. 2016-10 M H.P. 1800 R.P.M. 220 v. 60 cy. 1 phase A.C. 

Stock No. 2016-11 >2 H.P. 1800 R.P.M. 110 v. 60 cy. 1 phase A.C. 

Stock No. 2016-12 3^ H.P. 1800 R.P.M. 220 v. 60 cy. 1 phase A.C. 

Stock No. 2016-15 1 H.P. 1800 R.P.M. 110 v. 60 cy. 1 phase A.C. 

Stock No. 2016-16 1 H.P. 1800 R.P.M. 220 v. 60 cy. 1 phaseW.C. 


Also three phase Motors 




















Knott’s Pop-Corn Book 


43 


CHAPTER IV 

RAW MATERIALS 

M EASURE your raw materials accurately for every batch. Have 
your color, flavor, salt, butter, etc., put up in bottles or wax paper, 
the measured quantity for each batch, and thus maintain uniform 
quality. Buy these of a Confectioners’ Supply House. 

Pop-Corn. Use only the best, for in the end that is cheapest at 
any cost. That does not mean that you must pay high prices, nor that 
high prices assure the best quality. You must judge the quality of the 
goods by testing them. 

Write the E. R. Knott Machine Company for a list of Pop-corn 
dealers. 

Use the best of \\ hite Rice Pop-Corn. Secure samples from the 
dealers and test them in your popper for quality in size of popped ker¬ 
nels, for quantity popped from a scoopful, for length of time it takes to 
pop, for the amount of waste or unpopped kernels. 

Pop-corn of one year’s crop should not be used before the next 
June and pop-corn from that crop should be used up by the following 
June. The corn maintains its popping quality best by being kept on 
the cob, so that corn ought not to be shelled long before it is popped. 
Pop the day’s supply of corn the same day you intend to use it. 

Use the best. Keep your barrels covered and clean. 

Corn Syrup is used not only because it is cheaper than sugar but 
principally to prevent the candy from graining. The amount of dex¬ 
trine in it will have a direct effect upon the graining results. Corn 
syrup varies in the amount of dextrine it contains, ranging from zero 
per cent, to forty per cent. Twenty-five per cent, at least is required 
in corn syrup in order to use it with sugar and stop graining, that is, to 
prevent the syrup from turning back to sugar. Too great a proportion 
of corn syrup will cause the candy to be tough. 

For various kinds of goods and for the same goods in different 
seasons and climates you will vary the proportion of corn syrup. 

You must experiment with the materials that you have available, 
but you may take this as a basis to start from: seventy-five per cent, 
of sugar and twenty-five per cent, or less of corn syrup. This will grain 
and not be sticky or tough, and you may use water on your tools to 
prevent sticking. 

Seventy-five per cent, of sugar and twenty-five per cent, or more of 
corn syrup will not grain. 

Wet your hand before picking up corn syrup so that it will not stick. 
This method works well in cold weather, but in warm weather use a 
dipper or let the corn syrup run out of the barrel. 

Butter and Substitutes. 

Nothing will spoil the quality of your goods so quickly as a low 
quality of butter. Exercise great care to see that the butter is fresh, 
pure and sweet. Put the butter into your candy in the kettle with your 
syrup 






44 


Knott’s Pop-Corn Book 


There are substitutes for butter that may be used in some goods 
with good results, but be careful, for the keeping quality of the goods 
is important, as well as the taste when freshly made. Many a business 
has been a failure because quality was neglected. Quality means fresh¬ 
ness, appearance, keeping value, wholesomeness, and the power to stand 
heat or cold. 

Salt. 

Some brands of salt create chemical action and the result is poor 
goods. Do not use any low-grade salt. 

Use salt every batch. Most candy and pop-corn makers do not use 
enough salt. 

Molasses. 

Different grades of molasses will give different flavors to the product. 
“New Orleans” is good. After once adopting a grade be sure to hold 
to it and not disturb your trade by radically changing the flavor of 
your goods. Molasses is graded by its sugar content. 

Water. 

This does not receive the attention which it should. 

You know that the chemical analysis of water from two local situa¬ 
tions, not to mention water from distant points, often varies widely. 
Therefore, water certainly has considerable to do with the quality of 
your candy. 

Some manufacturers do not use water in their recipes because they 
say it all has to be boiled out and that the chemical action is not good. 

Cream of Tartar. 

Cream of tartar is used to prevent the sugar returning to sugar or 
graining, as it is called. A cream of tartar killed batch is short and dry. 

Soda. 

Soda used with molasses makes the candy a lighter color by generat¬ 
ing gas, which expands it. 

Colors and Flavors. 

The pure food law requirements must be followed and you can 
secure from your supply dealer the right articles. 

Color. 

You may add your coloring to the batch in the kettle on the fire. 
Put up in measured amounts beforehand just what you want to use in 
your batches, then all batches will be alike. 

Flavor. 

Use the best. By putting it into small bottles, each containing 
enough for a batch, your goods will all be alike. 

Raisins. 

There are several styles of raisins to be had; seeded and seedless, 
and of course, several brands of each. Don’t consider using raisins with 
seeds in them, as these will not please your trade. Try the different 
kinds to be found in your local market. 

Not enough raisins is better than too many. 




Knott’s Pop-Corn Book 


45 


Nuts. 

Peanuts are to be preferred to other kinds of nuts for mixing with 
pop-corn. Use the small, well-cleaned, roasted entire nuts with whole 
or medium ground pop-corn. The small quantity of nuts will make 
the separate pieces stand out and one poor nut spoils the appearance 
of the cake and box. A bad nut will make a customer refuse your brand. 

Peanuts broken up or ground to the size of half a pea is suggested 
as one good way to use them. 

Cocoanut. 

Care must be exercised in the purchase of cocoanut to see that you 
are getting quality. Cocoanut may be had either grated, shredded, 
thread and sliced. 

Chocolate. 

Use the bitter cake-chocolate and cut it up into small pieces. 

Paper. 

Crispette wrapping paper is eleven inches long by twelve inches 
wide. The best paper we know of for this purpose is a forty pound 
manilla wax paper, seventy sheets to the pound. Have it printed at 
the mill before it is waxed, otherwise the printing will fade, or rub off. A 
good method is to use a large type label to put inside to show through 
the plain waxed paper. 

Bricks are wrapped in wax paper, size 9x12 inches wide, and then a 
blue paper band with your name upon it is put around to hold the wax 
paper in place. The wax paper weighs one hundred and twenty-eight 
sheets to the pound. 

Bars are wrapped in wax paper measuring 7 x 16 inches. One hun¬ 
dred and ninety sheets to the pound. 

Layer paper, to be put into the boxes between unwrapped pop-corn, 
may be had. Grade forty pound manila comes in sheets 24 x 36 inches, 
or cut to the size you want. Twelve sheets 24x 36 inches weigh one pound. 
Write E. R. Knott Machine Co. for a list of Wax Paper Makers. 

Boxes. 

The size of your box must be determined by what you want to put 
in it. 

Penny goods are packed 50, 72, 100, 144, etc., in a box; five-cent 
package goods 20, 24, 50, 100 in a box. 

Buy your boxes of some local supply. 

If that is not possible, buy your boxes flat from the nearest con¬ 
venient maker and use a Corner Box Stitcher to put them together. 

Boxes take up less storage space. You make them up as you need 
them. Boxes stronger. Other pop-corn manufacturers find this the 
best way, so you should investigate the method. 





46 


Knott’s Pop-Corn Book 


Tin Cans. 

Cans, with covers to keep out moisture or the cover put on with a 
piece of wax paper under it, to exclude moisture, may be used to good 
advantage by a retailer to protect his stock or by the manufacturer in 
order to insure the keeping qualities of his corn in the retailer’s hands. 

Cases. 

Cases for shipping boxes of pop-corn may be made of corrugated 
paper or fiber board. Use that which is the cheaper in your own locality. 

Crates made of wood may be the best method for your shipping. 
Put 10, 12, 20 or 24 boxes in a case or crate. 



Stock No. 2003-3 Popper 




Knott’s Pop-Corn Book 


47 


CHAPTER V 

RECIPES AND FORMULAS 

P OP-CORN must form the base of the confection; it is not a material 
that can be added to a confection with any improving result. 

The public when it buys a nut bar, wants a nut bar, and when it 
buys a pop-corn bar, wants a pop-corn bar, and not a bar made up half 
and half. 

In the use of cocoanut, raisins, or nuts in pop-corn, let the quantity 
of these be very small in proportion to the pop-corn. 

Sell your partly popped and unpopped kernels for chicken or pig 
feed at one cent a pound. Do not harm your confectionery business 
by trying to use them in that. 

You can grind that product in your mill (Stock No. 2001) as fine 
as coffee. Sell it as a breakfast food to be served with cream and sugar 
or to be cooked and served like oatmeal. It will take more power to 
grind it than it takes to grind pop-corn, so do not expect your popper 
motor to do it. 

An excellent breakfast dish is made by putting a little milk upon 
a molasses fine pop-corn cake. Try it. 

Grind sifted pop-corn to make your fine corn cakes, not the siftings. 
If you desire to put up an extra fine grade of buttered pop-corn, or 
pop-corn brittle, you may use a wire screen size one and one-third to 
the inch and separate the largest popped kernels for these high-grade 
goods. 

You will find that a small amount of cocoanut will add to the quality 
of pop-corn when made up in vanilla or molasses syrup in the form of 
brittle or cakes. 

Ground, shredded, thread or flaked cocoanut may be used to in¬ 
crease variety and please various trade. In fact, all three styles of 
cocoanut added to one style of pop-corn is a good thing. 

The use of cocoanut in winter and in summer and its use in pop-corn 
in different climates with the risk of its becoming rancid are to be con¬ 
sidered. 

Fresh cocoanut will make a better tasting piece of confection, for 
it gives a flavor all its own. You must cut it up, grate it and use it in 
your confection on the same day in order to insure the quality of your 
goods. If the cocoanut is enclosed in a coating of the candy it will keep 
as well as the pop-corn. 

Dried cocoanut will not become rancid, and will add to the quality 
of your confection. You need not be afraid of its becoming rancid when 
you do not get it completely incased with candy. 

As to whether the cocoanut is ground, shredded or flaked, makes 
no difference as far as its use is concerned, but it gives a different flavor 
and appearance to the confection. 

Butter should be cooked into the candy to get the best results. 

Use a heaping tablespoonful of cream of tartar to ten pounds of 
sugar to stop graining when you use no corn syrup. Cook it in the candy. 

A little Konut cooked in the candy for coating whole pop-corn makes 
it stir more easily. Use half as much as the recipe calls for butter. 





48 


Knott’s Pop-Corn Book 


Boiling or Cooking Syrup. 

This is the most important operation. If you do it wrong nothing 
done afterwards can correct it. 

Boiling is to take out the water from your syrup. 

The proportions of ingredients will affect the amount of boiling 
required. 

The higher the altitude at which the boiling is done the lower is 
the degree required to boil it, and the degree will vary to which the 
candy must be cooked to have it harden in cold water. 

You must cook your syrup higher in summer than in winter to attain 
the same keeping qualities. 

Sometimes it is advisable, especially in warm weather, to cook your 
syrup high and then add molasses, which will set it back. Then boil 
to your test. 

Cooking your candy high may prevent you having time before it 
hardens to get it well spread over the corn. At the same time you must 
carry the various operations through as fast as possible so you may be 
able to use high cooked candy. 

Any time you let a batch cook too high you can set it back by adding 
a little syrup or water. 

The degree of cooking alone does not regulate the keeping. The 
proportion of the materials also has to do with the keeping qualities. 

If you are using too small a proportion of corn syrup to the sugar 
the resulting candy will turn back to sugar, that is, it will grain just the 
same, no matter to what degree you cook it, unless you use cream of 
tartar. 

In some kinds of ground pop-corn penny goods, it is desirable to 
let the candy grain in order to prevent stickiness. This is attained by 
the use of a smaller proportion of corn syrup to sugar and by not letting 
the goods cool off entirely before boxing. Boxing while warm induces 
graining. 

Candied pop-corn that it is intended should grain a little, may be 
kept from sticking to the machines and tools by wiping them with a 
wet rag or sponge. You can easily tell whether to use water or butter 
when the other will not prevent sticking. 

Grease is used in the candy to give the required elasticity and make 
it less moisture attracting. 

The coating of pop-corn with candy is done to keep the pop-corn 
from absorbing moisture. Consequently the candy must be as moisture 
proof as possible. And each kernel of pop-corn should be entirely en¬ 
closed in a candy casing. 

A recipe containing corn syrup and sugar may be boiled to a higher 
degree than a recipe with molasses in it. Also a clear sugar batch may 
be boiled to a higher degree than any other. It takes an expert to boil 
sugar to 345 degrees over an open fire and not burn it. If you use a 
lot of molasses you cannot boil high enough to prevent sticking and 
spoiling. Use light molasses, New Orleans molasses. It costs more, 
but gives quality. 

Cooking to a high degree dries out the candy so that it attracts 
moisture more unless other ingredients, such as grease, are put in to 
counteract it. 




Knott’s Pop-Corn Book 


49 


Days when the air is heavy with moisture and the weather warm, 
it is better not to make candy or make only what you cannot get along 
without, for the reason that it becomes sticky so quickly that you can¬ 
not wrap it before it is in condition to stick to the paper. 

You see that you cannot be told just what proportions of materials, 
cooked to a certain test, will result in a candy that will keep in your 
territory. You must find that out for yourself. This book merely points 
out the way. 

RECIPES 

When measuring pop-corn for these recipes a peck is a heaping 
peck measureful. 

1. Buttered Pop-Corn. 

Put one pound of best creamery butter into the pop-corn kettle 
(No. 2004-2) and set it on the stove. Melt and boil the butter. Con¬ 
siderable steam will rise from it. When that steam has cleared away, 
which will be in a very short time, the butter is boiled enough. Take 
the kettle off the fire, set it on top of a barrel, and stir in a handful of 
salt. Dump two pecks of whole pop-corn into the kettle. Mix it by 
a motion of stirring and lifting the paddle (No. 2006-1) up through it. 
After thoroughly mixing, bag from the kettle or put the corn in a water 
jacketed buttered corn tank (No. 2019-1) from which it is sold hot. 
After a batch or two you can make the proportions to suit your trade. 
This article should be made fresh and sold retail at five cents for a 34 
pound bag holding a pint. Use Knott’s Pop-Corn Mixing Machine and 
put in four pecks of pop-corn to one pound of butter. 

Never sell buttered corn made the day before. It will drive trade 
away. 

2. Sugared Pop-Corn. 

This is made in three flavors and put up in seven different styles. 
It is sold extensively in Philadelphia and that section of the country. 
It is generally made in three colors and flavors. Chocolate, white with 
vanilla flavor, and pink with wintergreen flavor. Other flavors may be 
made with colors to correspond, such as orange, lemon and sassafras. 
When put into J^-pound glacine bags to sell for five cents, or when 
put into gelatine-covered boxes, so the corn will be protected but still 
visible, you can have it in single flavors or any desired combinations. 

Here is the way to make it: 

Put in your kettle (No. 2004-2) on the stove (Stock No. 113) 25 
pounds sugar (123d? quarts), 234 pounds corn syrup (134 quarts) 3 quarts 
water. Bring to a boil and pour into syrup stock tank (Stock No. 2013-1). 
Put in kettle on fire 2 quarts syrup and 34 ounce butter. Boil until 
it hardens in cold water; set kettle on Mixing Machine; add a little vanilla 
for flavor. Dump in one peck of whole pop-corn; stir until it separates; 
add your chocolate or color over the fire and add the flavor after the 
kettle is set on the stirring stand. 

3. Brittle. 

This may be made in different flavors and colors: chocolate, vanilla, 
wintergreen, molasses, etc. 




50 


Knott’s Pop-Corn Book 


Use soda only in molasses brittle. The most common is molasses 
brittle with cocoanut. 

Place your kettle (Stock No. 2004-2) on the stove with 48 pounds 
sugar (24 quarts), 18 pounds corn syrup (9 quarts), 2 gallons water 
(8 quarts), 1 quart molasses. Bring to a boil and pour into syrup stock 
tank (Stock No. 2013-1). 

Put in kettle (Stock No. 2004-2) 3 quarts syrup and % pound 
butter and heaping teaspoonful salt. Boil 320 degrees. Before entire¬ 
ly cooked put in half a pound of long thread cocoanut. 

Set the kettle on the Mixing Machine and stir in a heaping teaspoonful 
of baking soda. Dump in two pecks of whole pop-corn. Stir well. 
Dump on table while hot and spread out in open thin style to cool. 

Put up in J/2-pound, 1-pound bags, 5-pound, 10-pound boxes, or m 
barrels. 

4. Crispettes or Molasses Round Whole Pop-Corn Cakes or 
Fritters. 

Recipe A. 

Place in your kettle (Stock No. 2004-2) 48 pounds sugar (24 quarts), 
16 pounds corn syrup (8 quarts), 2 handfuls of salt (34 quart), 2 gallons 
of water (8 quarts), 2 quarts of molasses. Bring to a boil and pour into 
syrup stock tank (Stock No. 2013-1). 

Put in your kettle (Stock No. 2004-2) 1 quart of syrup. Konut 
half size of a hen’s egg (Konut is a butter substitute) and butter size of 
a large hen’s egg. Boil to 300 degrees. Set kettle on Mixing Machine. 
Dump in two pecks of whole pop-corn. Stir thoroughly. 

Scoop out onto crispette mould and proceed as instructed, 
page 31. 

Recipe B. 

Put into the kettle 18 pounds corn syrup (9 quarts), 1 gallon mo¬ 
lasses (4 quarts), 1 gallon water (4 quarts), 4 pounds butter, 4 pounds 
parasub (a butter substitute), 10 pounds “C” (a grade of brown) sugar. 
Bring to a boil. Melt in 40 pounds white sugar. Pour this in syrup 
stock tank. Letting this syrup stand over night seems to season it 
so it uses better. 

Put in the kettle 1 quart of syrup. Boil to 300 degrees. Drop 
in a tablespoonful of salt just as you take the kettle off the fire. Put 
kettle on Mixing Machine. Dump in two pecks of whole pop-corn. Stir 
thoroughly. 

Scoop out onto crispette moulds and proceed as instructed, 
page 31. 

The maker of this recipe claims that cooking the salt in the batch 
makes the candy sticky. 

Recipe C. (With soda.) 

Put in kettle (Stock No. 2004-2) 75 pounds (3734 quarts) sugar, 
25 pounds (1234 quarts) corn syrup. Bring to a boil and pour into svrup 
stock tank (Stock No. 2013-1.) 

Take 54 quarts of stock in kettle on fire. Add 34 quart molasses, 
K pound Konut, parasub or other good butter substitute. Put in 34 
pound butter and a tablespoonful of salt. Boil to 285 degrees. Set 
kettle on Mixing Machine and put in pinch of soda. Dump in one peck 
of sifted whole pop-corn. Stir thoroughly and quickly. Scoop out 



Knott’s Pop-Corn Book 


51 


to fill crispette moulds or dump batch on three pans and proceed as 
instructed on page 30. 

Recipe D. (With cream of tartar.) 

Put in kettle (Stock No. 2004-2) 60 pounds sugar (30 quarts), 2 gal¬ 
lons water (8 quarts). Bring to a boil and pour into syrup tank (Stock 
No. 2013-1). 

Put in kettle on fire 1 quart stock, }/% quart molasses, pound 
butter, 1 even teaspoonful cream of tartar. Boil until hard in cold 
water. Set kettle on Mixing Machine. Dump in two pecks whole pop¬ 
corn. Stir thoroughly and quickly; dump while hot on pans or fill 
moulds. 

5. Whole Pop-Corn. 

This may be made up in round sticks, bars, bricks, blocks, round 
cakes and balls, any shape. Many flavors and colors may be used. The 
white pop-corn yields well to using colors to represent various flavors. 

Chocolate is its own color. Use pink color with wintergreen flavor, 
vanilla with the natural white color of the pop-corn, molasses is its own 
color, orange color with the orange flavor, etc. These five colors, each 
in eight shapes, give forty varieties of pop-corn packages. 

Use 60 pounds sugar (30 quarts), 40 pounds corn syrup (20 quarts), 
2 gallons water (8 quarts). Bring to a boil and pour into syrup stock 
tank (Stock No. 2013-1). Put in your kettle \ x /z quarts of this stock. 
The color, or chocolate, you may put in the batch on the fire, the flavor 
(wintergreen, orange, vanilla, etc.) you must add to the batch when you 
take the kettle off the fire, otherwise the flavor will boil away. Add 
chocolate just before you take kettle off the fire. Put in teaspoonful 
of salt and a piece of butter size of half an egg. Boil to 286 degrees. 
Take kettle off fire and set on Mixing Machine; add flavor.. Dump in 
one peck of sifted whole pop-corn and stir thoroughly. Fill crispette 
moulds or dump on pans and proceed as instructed, page 30. 

Remember that a handful of fresh ground flaked or shredded cocoa- 
nut adds a variety to the goods; also raisins and peanuts. Add these 
at the time you set the kettle off the fire onto the stirring stand. These 
increase the number of styles under this recipe over two hundred and 
forty. 

6. Fine Pop-Corn. 

Follow the foregoing recipe for making fine or medium ground pop¬ 
corn cakes. 

7. Pop-Corn Sandwiches. 

Make pop-corn in sheets three-eighths or one-half inches thick. 
Between two sheets put peanut butter, whole peanuts, raisins, etc. 
The particular likes of your neighborhood may be catered to by the 
filling you put into these sandwiches. You can cut them into various 
sizes, even as small as a caramel if you wish. 

8. Pop-Corn Bricks. 

Make five batches: first, molasses; second, vanilla; third, choco¬ 
late; fourth, wintergreen; fifth, molasses. Fine pop-corn. Each batch 
is panned, pressed one inch thick and cut up in rack, make as 



52 


Knott’s Pop-Corn Book 


many piles as you run pans; place the vanilla on top of the molasses. 
The cutting rack has a beveled edge so that it will easily slip over the 
previous sheet to register the cut cakes one on top of the other. When 
the five sheets are piled you can easily separate the bricks for wrapping. 
Use Knott’s Brick and Bar Cutting Machine, it does the best work. 

Oh! What to Do When Materials Cannot Be Had. 

Sugar in the shape of the good old white granulated sugar is not in 
sight sometimes (as in 1919, or in the year 1917 all through the 
Eastern States). 

Consider brown sugar. Remember that brown sugar is not to be 
used in white goods. It can be used in place of combined white sugar 
and molasses; weight of brown sugar for weight of white sugar, plus 
molasses, with nearly same results. There are several grades of brown 
sugar and the price increases as the grade improves. If you use brown 
sugar, where formerly you used white, reduce by from 10 to 20 per cent, 
the quantity of corn syrup to a batch. 

No Sugar of Any Kind to Be Had? 

Then get some grape or corn sugar. You will have to work out 
new formulas, yes; but that is oftentimes better than going out of 
business. 

Corn syrup? Yes, even get along without it. Before corn syrup was 
on the market cream of tartar was used to cut the grain of sugar. 

It needs more accurate handling of the batch and requires working 
with cleaner kettles than is required with corn syrup. Try using an 
invert sugar, or corn sugar. Water will cut the grain in sugar if enough 
is used. 

Without cane sugar and without corn syrup, how is pop-corn to be 
made? Do not forget there is honey, corn, or grape sugar, maple sugar, 
molasses and sugar substitutes on the market. Molasses alone cooked 
as high as it will go without burning will make a good winter corn cake. 
Honey is a very fine flavor and of high sugar content. 

Pop-corn cakes can be made, even without sugar or corn syrup and 
be mighty nice in flavor and wholesome. When you do not get sugar, 
others do not have it and if you can deliver goods, you make the price 
to cover any increase in cost of materials. 



Knott’s Pop-Corn Book 


53 


CHAPTER VI 

DISTRIBUTION 

B E afraid to have accounts receivable as well as accounts payable. 
Well-made pop-corn keeps about as well as crackers. You can, there¬ 
fore, follow the cracker manufacturers’ distribution methods some¬ 
what, the taking of orders and delivery by wagon to retail stores, the 
packing in tin cans, the wrapping in wax paper sealed packages, etc. 

\ ou must depend on the consumer to keep your factory in operation, 
so always let the consumer take up most of your mind. 

The methods used in getting your goods to the consumer will be 
chosen according to where the consumers you want to serve are located. 

Mail Order. 

You have the mail order method which will enable you to reach a 
large market. You get the retail price for your goods, you can do your 
business where rents are low, you can get the goods to the customer fresh. 
However, you must secure a way of getting orders that will not take all 
the profit. The package to insure delivery of the pop-corn in perfect, 
wholesome condition must not be unreasonable as to its cost. 

Retail. 

You may sell at retail over a store counter. Your sales in this case 
depend on your location and your advertising to draw trade to the 
store. Best locations in cities require the payment of big rent, which 
pop-corn will not warrant. A good location in a center of population 
at a fair rent, then advertising to your prospective customers with sam¬ 
ples is the best, but be sure your advertising is consistent with your pros¬ 
pects. Now, in addition to this, send out pedlers on a commission basis. 
Have your goods on sale at the moving-picture theatre entrances, at 
the band concerts, at the ball games, at every picnic. In fact, every 
time a crowd collects have your goods sold. When displaying goods 
on counter, or when using cans or boxes to store the goods, be sure the 
oldest goods are at the top of the can, or at the top of the pile on the 
counter so that those will be sold first. Use tins to keep pop-corn in; 
it keeps better. 

Wholesale. 

Remember the consumer must get your goods under your trade¬ 
mark when they are fit, to make him want more. 

Besides making your goods so they will keep as long as possible, 
and packing them so as to exclude dampness, you should endeavor to 
know about the goods in the dealers’ hands so that the consumer may 
buy nothing stale. 

Seldom is it advisable to sell pop-corn through jobbers because they 
merely provide another shelf for the goods to grow old on. Therefore, 
sell to the retailer and follow him up every few days. 

If a retailer does not sell a particular kind of pop-corn you have 
sold him, take it back and give him another to try. If that does not 
go, try another. His trade will like some kind of pop-corn. When you 
have found the right kind, you have a steady customer adding to your 




54 


Knott’s Pop-Corn Book 


sales. Possibly his trade wants penny pieces, perhaps package goods; 
five-cent, ten-cent, pound. Instead of one for a cent cake, maybe there 
is sale for the same goods in smaller, two for a cent cakes. Possibly 
raisins or nuts or cocoanut and pop-corn may be preferred. An ex¬ 
amination of his class of customers will help decide. 

Include in the box of goods a small, neat price sign. If package 
goods, include one glass-covered package for display. All these selling 
helps work to your benefit. 

Follow the experience of cracker, breakfast food and other manu¬ 
facturers. Advertise through window displays in prominent locations, 
and give away samples. Furnish show-cases, shelves, racks, counter 
displays, etc. Get your goods up, on top, in front, where the public, 
the consumers, must see. Get samples into their mouths so they may 
get a taste. 

If you must sell through jobbers, number your packages. Keep 
a record of the numbers on your shipping orders. Plainly print on your 
package something like this: “To insure the public receiving our goods 
in wholesome condition this number 2746 is on our shipping record. 
If you receive this package in unfit condition, send it to us and you get 
right back two fresh from our packing table. Only by satisfying the 
public do we expect to have our business prosper.” 

By shipping in tin cans, or waxed paper sealed packages, you in¬ 
crease the keeping life of your goods. 



Knott’s Pop-Corn Book 


55 


CHAPTER VII 

NATIONAL CONFECTIONERS’ ASSOCIATION OF THE 
UNITED STATES, ORGANIZED 1884 

This should be your association. Do you belong? 

Object. 

To advance the standard of confectionery in all practicable ways, 
and to absolutely prevent adulterations. 

To promote the common business interests and to establish and 
maintain more intimate relations between its members. 

To take united action upon all matters affecting the welfare of the 
industry. 

To promote uniformity between such National and State Laws 
and Municipal Ordinances and Rules, Regulations and Standards gov¬ 
erning their enforcement as shall affect the industry. 

To promote, in all practicable ways, sanitary conditions in the 
manufacture and sale of confectionery and kindred products. 

Members. 

All manufacturing confectioners, all manufacturers of chocolate, 
licorice, confections, pop-corn confectionery and chewing gum, of repu¬ 
table mercantile standing, selling to the wholesale trade, shall be eligible 
to active membership. 

70 members 1884. 

863 members 1919. 

General service rendered to the membership by the association is 
varied and a great credit to it. 

The departments maintained by the association and the sources 
of information always available to members are the following: 

Chemistry Department. 

Sanitary Department. 

Legal Department. 

Traffic Department. 

Publicity Department. 

Trade-mark Department. 

Circulars are issued from time to time by all of these departments 
containing valuable information. Circulars containing information of 
a general character are also issued from time to time by the Executive 
Committee. 


i 

> 






56 


Knott’s Pop-Corn Book 


CHAPTER VIII 

COSTS 

Y OUR costs are made up of three classes of items: Labor of making; ma¬ 
terial they are made of; the container they are sold in. The other 
expenses of the doing of business are the “overhead,” so called. 
To arrive at the cost of goods by the box and to know what profit 
you ought to expect, should be your first endeavor. 

Selling is ninety per cent, of any business. To make sales enough 
to keep your plant going to its full capacity and be able to refuse unde¬ 
sirable business should be your constant aim. Then and only then are 
you making the greatest profit possible from your investment. 

Your labor cost of making any piece of goods is easily figured. If 
a man, a boy and a girl turn out one hundred boxes in a day, the sum of 
the wages you pay them divided by one hundred gives the labor cost 
per box. 

The material cost per box is easily found by finding how much 
raw corn it takes to give you pop-corn for a batch. Figure its cost. 
The candy and other materials you mix with a batch cost you a certain 
amount. Divide the sum of these by the number of boxes you get from 
a batch and add the cost of paper, string and box, then you have the 
material cost. 

'‘Overhead” contains a large number of items and is the class of 
costs that is the worst to figure. It contains rent, heat, light, power, 
shipping, freight, express, cartage, advertising, printing, postage, sta¬ 
tionery, insurance, taxes, repairs, depreciation, and all non-productive 
labor, such as sweeping out shop, bookkeeping, managing, etc. You 
must take these, figure the total for a week or a month, divide by the 
number of working days in the week or month, then divide by one 
hundred, the number of boxes made in a day. Then you have the “over¬ 
head” cost per box. 

Add together the “overhead,” material and labor cost per box and 
you have the total cost per box if you are running your shop to capacity 
on that piece. Remember, in figuring your selling price and profit that 
making several kinds in a day increases the cost per box because of the 
time and labor lost in getting ready, and remember that some dull days 
will come when your “overhead” continues on just the same, but you 
have less boxes of goods to carry it. 

Before you turn a wheel you should estimate your “overhead” 
expenses, and then watch them close to see that you do not increase 
them. 

The manufacturing retailer receives one hundred cents of the con¬ 
sumers’ dollar. The wholesale manufacturer must sell to the retailer 
at a price at which the retailer can make a profit. 

A wholesaler gets from sixty to seventy-five cents from the retailer 
for goods sold by the retailer at one dollar. 

Some goods are sold for less but only at a reduced quality, or the 
loss of part of the legitimate profit. 

When you put in new machinery that cuts cost you keep the saving 
in your own business. Talk quality, maintain the selling price and put 



Knott’s Pop-Corn Book 


57 


part of your saving into selling endeavor to increase your business and 
the other part into a bank account. Cutting prices pays no one a profit. 

You ask how much profit there is in pop-corn? 

\ou know of fortunes made in pop-corn; some from buttered pop¬ 
corn; some from sugared pop-corn. Some from pop-corn cakes that sell 
for a cent, some from pop-corn packages that sell for five cents. In one 
case the gopds were sold all retail, in another at wholesale. In one case 
a local business, in another nation-wide business. 

What is profit? Net profit is the return over and above all expenses. 
Gross profit is the return over the cost of simply making the goods. 

What is cost? Prime cost, which is the material plus the actual 
labor of making, or it may be the total cost with all the expenses of do¬ 
ing business added. 

You might make a gross profit of two hundred per cent, of your 
prime cost, which might be sixty per cent, of your sales and then you 
might make twenty per cent, net profit on your sales, or sixty per cent, 
net profit on your prime cost. But it is possible to come out with no 
net profit in the end. In other words you must understand that the 
part of the cost that will determine your profit is what is called the 
“overhead,” meaning what is termed the operating expenses, something 
that is up to you and you alone. 

To prevent errors you should figure your profit percentage on your 
your selling price, because the sales figures are always handy to get at. 

Thus if you find the gross cost of a box of pop-corn to be twenty- 
five cents and you sell it for fifty cents, your twenty-five cents profit is 
fifty per cent, of your sales. 

A small net profit and turning your money over often will amount 
up big in the run of a year. 

If you make a net profit of twenty per cent, and turn your money 
over twelve times a year you are making two hundred and forty per 
cent, upon your working capital. 


Salted Pop-corn 
Buttered Pop-corn 
Sugared Pop-corn 
Pop-corn Brittle 
Pop-corn Bar 
Pop-corn Brick 
Pop-corn Crispette 

Your costs will perhaps show some variation from these figures, 
for it is not to be expected that costs will be the same everywhere. 

The costs here given are figured from the formulas in this book 
using the machinery herein described. They are not the lowest at which 
the goods can be produced, and of course, you see that they contain no 
“Overhead” and therefore are gross and not net profit. 

No two men running business under identical conditions will have 
the same prime cost, gross cost, or gross profit, but they may come out 
with an equal net profit. 

The only thing by which you can judge the future is the past. All 
information and figures in this book are from records compiled from years 
of experience and practice. 


ur question: “What profit is 

there in 

pop-corn?” 

Selling Price 


Prime 

Cost 

Gross 

Profit 

Per Cent. 
Sales 

Per Cent, 
of Cost 

5c per bag 

1 

cts. 

4 cts. 

80 

400 

5c per bag 

2 

( i 

3 “ 

60 

150 

5c per small bag 

1 

i l 

4 “ 

80 

400 

50c per pound 

20 

i i 

30 “ 

60 

150 

10c each 

2 

i l 

8 “ 

80 

400 

5c per package 


334 “ 

70 

233 

5c per package 

1 

( i 

4 “ 

80 

400 





58 


Knott’s Pop-Corn Book 


SAVE ON YOUR REPAIR AND POWER BILLS 


Every machine has grease cups, oil cups, or oil holes, and the di¬ 
rections with each machine call attention to the particular places, if any, 
that require particular attention. 

Machine makers find ninety per cent, of customers’ troubles are di¬ 
rectly traceable to lack of attention of cleaning and oiling. Why is it 
you expect a machine to oil itself and keep the dirt out of its way? Dry 
bearings wear fast and once you let them get real dry and start to cut, 
then oil will not bring them back, and sometimes does not stop the 
cutting. You know dry bearings require more power to drive them. 

Some of you clean your machines but you do not oil them enough. 
Again you oil them without cleaning them. 

One belt dressing I have found and used in my shop that keeps 
the belts always in condition to pull the load. I use no soap or other 
emergency so-called belt dressing; no use for it. This belt dressing is 
put on once in three to six months. That is efficiency, a saving of 
time and money. 

I would like an opportunity to show you real power plant efficient 
management. I know of one where even the eight elevators auto¬ 
matically indicate in the office on a time clock. Red tape? No, sir. 
It is a check on the elevator boys and the watchman, and is an auto¬ 
matic record of breakdowns. You see each elevator is in a separate 
part of the building from the others. That indicator cannot misrepre¬ 
sent. 



Knott’s Pop-Corn Book 


59 



101. Twist End Wrapping Machine 



102. Stick Spinning Machine 



108. Potato Slicing Machine 

103. Kiss Sizer Cutter Continuous Feed 



116. Knott’s Candy Cooler is a Fast Cooler 


Write us about your requirements. If we do not have it, we can 
tell you where to go for it. 



E. R. KNOTT MACHINE CO. 

BOSTON, MASS. 

















INDEX 


A 

Advertise, 54. 

Agricultural Department, Bulletins, 6. 

Arranging Machines, 6, 7, 8, 15, 16. 

Association, National Confectioners’, 55. 

B 

Balls, 39. 

Barrels, 16. 

Bench, 15. 

Boiling, 14, 48. 

Boxes, 45. 

Breakfast Food, 47, 54. 

Bricks and Bars, 8, 9, 10, 30, 31, 32, 33, 34, 37. 
Brittle, Pop-Corn, 49. 

Brittle Bitts, 39, 40. 

Bulletins, 6. 

Butter, 43. 

Butter Substitutes, 43. 

Buttered Pop-Corn, 49. 

Buttered Pop-Corn Tank, 41. 

C 

Candy Machines, 59. 

Cans, 46. 

Cases and Crates, 46. 

Charts, 8, 9, 10. 

Chocolate, 45. 

Cocoanut, 45. 

Colors, 44. 

Consumers, 53, 56. 

Costs, 56. 

Cover for Kettle, 27. 

Cream of Tartar, 44. 

Crispettes, 31, 50. 

Crispette Machine, 31, 38. 

Cutting, 34, 35, 36. 

Cutting Machine, 35, 36, 37, 59. 

Cutting Rack, 34, 35, 36, 37. 

D 

Distribution, 53. 

Dumping Batch, 30. 

E 

Ear, 6. 

Expenses, 56. 

F 

Flavors, 44. 

Fire, 16, 18. 

Food Value, 6, 7. 

Fritters, 31, 38, 50. 

G 

Gas Fuel, 17, 

Gasoline Fuel, 17. 

Grinder, 21, 22, 23, 24. 

Ground Pop-Corn, 51. 

H 

Home, Pop-Corn in The, 6. 

Hopper for Mill, 24. 

J 

Jobbers, 53, 54. 

K 

Keeping Quality, 44. 

Kettle, 11, 12, 13, 14, 26, 30. 

Knife, 41. 

L 

Labor, 56. 

Lubrication, 58. 


M 

Mail Orders, 53. 

Measures, 25. 

Mill Stand, 15. 

Mixing, 11, 12, 13, 27, 28, 29. 

Molasses, 44. 

Motors, Electric, 16, 42. 

N 

National Confectioners’ Association, 55. 
Nuts, 45. 

O 

Oiling, 58. 

Overhead, 56. 

P 

Paddle, 41. 

Panning, 30. 

Pans, 30, 31, 39. 

Paper, 45. 

Peanuts, 18. 

Penny Goods, 45, 51, 53. 

Popped Corn, 6, 17. 

Popping Machine, 15, 16, 19, 46. 

Popping Machine Stand, 16. 

Popping of Corn, 6, 7. 

Potato Sheer, 59. 

Press, 31, 32, 33, 34. 

Pressing, 31, 34. 

Prices, 56, 57. 

Process, 8, 9, 10, 11. 

Profit, 56. 

Q 

Quality, 44. 

R 

Raisins, 44. 

Raw Grain, 6, 7, 43. 

Raw Materials, 43. 

Recipes and Formulas, 47, 49. 

Retail, 53. 

Round Cakes, 31, 38, 50. 

S 

Salt, 44. 

Sandwiches, 51. 

Self Filling Machine, 38. 

Sifter, 16, 20. 

Soda, 44. 

Square Cakes, 8, 9, 30, 37. 

Stirring Pop-Corn, 11, 12, 13, 27, 28, 29. 
Stirring Stand, 15, 27. 

Stock Tanks, 25. 

Stock Tank Stand, 15, 25. 

Stove, 25. 

Sugar, 52. 

Sugared Pop-Corn, 49. 

Syrup, Corn, 43. 

Syrup, Stock, 25, 48. 

T 

Thermometer, 25, 26. 

Transfer Racks, 35, 36. 

Two Way Cutting Machines, 37. 

U 

Unpopped Kernels, 16, 18, 20, 47. 

W 

Water, 44. 

Weight of Raw Corn, 7. 

Wholesale, 53. 

Wrapping Machine, 31, 59. 






















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